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Sautéed Foie Gras with cracked Black Pepper and Honey Vinegar Sauce
Foie Gras poêlé au Poivre, Sauce au Miel et au Vinaigre

Serves: 4 : 4 as an entre

Slice foie gras into 3/8" thick medallions. Save small pieces for another use, such as raviolis, foie gras butter, salads, etc. Combine stock, honey, and vinegar in sauce pan, and reduce by about 1/4?until sauce begins to thicken slightly. Season with salt, and keep warm.Heat a heavy sauté pan over high heat. Season slices of foie gras with salt and sprinkle generously with pepper, lightly pressing pepper into the foie gras. Sear foie gras in the hot pa 20 to 30 seconds per side. The foie gras will render its own fat and shrink a little. It should be a rich golden brown on the outside; pink and meltingly tender on the inside. Blot each foie gras slice on a towel.Mirror four pre-warmed plates with sauce; place foie gras on sauce. A nasturtium makes a beautiful garnish for this dish.A recipe by Chef Ken Franck for Sonoma Foie Gras

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Recipe Category: Foie Gras

1 fresh raw foie gras Available Online
1 cup duck stock (or chicken stock)
1 tsp honey Available Online
1 Tbsp Sherry wine vinegar
1 Tbsp black peppercorns, crushed
Salt Available Online

Items Available For This Recipe